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GEM Presentation

GEM Presentation. G ermplasm E nhancement of M aize. GEM Team USDA-ARS NCRPIS GEM - December 8, 2004 -. Quality Trait Research. Susan Duvick Corn Quality Traits Lab Manager. Wet Chemistry Laboratory. Personnel. Susan Duvick, Laboratory Manager (NCRPIS)

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GEM Presentation

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  1. GEM Presentation Germplasm Enhancement of Maize GEM Team USDA-ARS NCRPIS GEM - December 8, 2004 -

  2. Quality Trait Research Susan Duvick Corn Quality Traits Lab Manager

  3. Wet Chemistry Laboratory

  4. Personnel • Susan Duvick, Laboratory Manager (NCRPIS) • Kaily Chang, Research Associate (CICGRU) • Oswaldo Taboada-Gaytan, Graduate Student (CICGRU) • Joe Van Gorp, Undergraduate Intern (CICGRU) • Carli Petersen, Undergraduate Intern (NCRPIS) • Cooperating scientists and project members

  5. Corn Quality Traits Laboratory • Primary Functions • Germplasm evaluation for quality traits • Method development for new quality traits • Research leading to high quality corn germplasm • CRIS Projects • Germplasm enhancement of maize project (GEM) (Mike Blanco) • Enhancing corn germplasm for quality traits (Linda Pollak) • Breeding high-quality corn for sustainable, low-input farming systems (Linda Pollak) • Quantitative genetics and grain quality of corn (Paul Scott and Jode Edwards)

  6. Current Analytical Methods • Whole grain composition (POS) by NIR using sample sizes from 1 kernel to 1 pound • Specific density by NIR using sample sizes from 1 ear to 1 pound • Extractable starch by NIR using sample sizes from 1 ear to 1 pound • Starch thermal properties by DSC using sample sizes from 1 kernel to bulk starch samples • Starch viscosity properties by RVA using sample sizes of starch from at least 10 grams of corn • Fatty acids by GC from single kernels • Wet milling by both bench top single kernels and 100g using a starch table

  7. NIR Whole Grain Composition

  8. NIR Sample Sizes

  9. GEM Results-Composition • Protein > 15% • Oil > 4% • Starch > 71% • B73 values: 14% protein, 3.5% oil, 70% starch

  10. Starch Extraction

  11. Bench Top Wet Milling

  12. 100g Wet Milling

  13. Starch Thermal Analysis

  14. DSC Curve CH05015:N1204-57-1-B-B

  15. GEM Results-Starch Quality • ToG < 62oC • TrG < 5oC • %R > 60% • Commercial corn starch: ToG, TrG, %R

  16. Field Day 2004

  17. Recommended GEM Lines for 2004

  18. New Methodology • ETOH by bench top laboratory procedure • Food applications of oils with altered fatty acids • Calculating breeding parameters for quality traits • Modeling from our existing data to predict resistant starch • Thermoelectric conductivity and electroactive transport • Plasticizing starches

  19. GEM Presentation Germplasm Enhancement of Maize The End

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